CX 5/35 CL 2015/34-MMP December 2015

TO:

Codex Contact Points Interested International Organizations

FROM: Secretariat, Codex Alimentarius Commission Joint FAO/WHO Food Standards Programme Viale delle Terme di Caracalla, 00153 Rome, Italy

SUBJECT: Request for Comments at Step 6: Draft General Standard for Processed Cheese

DEADLINE: 20 February 2016

COMMENTS: To: Copy to:

Codex Contact Point for New Zealand Ministry for Primary Industries Wellington New Zealand email: CodexNZ@mpi.govt.nz

Secretariat Joint FAO/WHO Food Standards Programme Viale delle Terme di Caracalla 00153 Rome, Italy email : codex@fao.org

BACKGROUND

1. The 38th Session of the Commission (CAC38), taking into account the recommendation of the

CCEXEC701 and recognizing the progress made, agreed to adopt the proposed draft General Standard for

Processed Cheese at Step 5, noting the reservations of Egypt and the EU.

2. The Commission requested New Zealand to convene a physical Working Group (pWG) and to consider hosting a physical meeting of CCMMP to look at the outstanding issues as outlined in the Circular Letter, CL 2015/15-MMP, issued in May 2015. The Commission confirmed the time frame for the completion of work, i.e. 2016, as outlined in the Project Document presented to CAC37.

2

3. The PWG met in December 2015 and prepared a draft standard for comments. The report of the PWG is attached at Appendix II.

REQUEST FOR COMMENTS

4. Comments at Step 6 are hereby requested on Draft General Standard for Processed Cheese (Appendix I).

5. Governments and international organizations wishing to provide comments should do so in writing preferably by e-mail to the above addresses before 20 February 2016. Comments should be in accordance with the general guidance for the provision of comments (see Annex to this Circular Letter).

1

REP15/EXEC, para. 19

2 REP15/CAC

paras 83-84 and Appendix IV

E

mailto:CodexNZ@mpi.govt.nzmailto:codex@fao.orgftp://ftp.fao.org/codex/Reports/Reports_2015/REP15_EXe.pdfftp://ftp.fao.org/codex/Reports/Reports_2015/REP15_CACe.pdf

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Appendix I

DRAFT GENERAL STANDARD FOR PROCESSED CHEESE

(At Step 6)

1. SCOPE

This Standard applies to processed cheese, including named-variety processed cheese, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard.

This Standard applies only to products that are named according to this Standard. Products not complying with one or more parts of this Standard, in particular to the compositional provisions in Section 3, even if they are similar in nature to processed cheese, shall be named with different names. Such names (e.g. “processed cheese preparation”, “processed cheese spreads”, “processed cheese food” or “processed dairy product”) should not create an erroneous impression and be acceptable in the country of sale.

2. DESCRIPTION

Processed cheeses are the milk products obtained:

(i) from cheese as described in CODEX STAN 283-1978, with or without the addition of other raw materials and permitted ingredients,

(ii) by melting and emulsifying the mixture,

(iii) with the aid of heat and emulsifying (or melting) salts in a well-mixed medium3, to produce a

homogeneous, smooth and stable oil-in-water emulsion.

Varying the processing technology and composition will result in different textures from stringy, spreadable, semi-solid to sliceable.

Named-variety(ies) processed cheeses are processed cheeses, as defined above, characterized by the use in their manufacture of one or more recognized varieties of cheese, and a reference to these in their name.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw materials

Category a. Cheese*;

Category b. Milk products rich in fat (e.g. butter*, butteroil*, ghee*, cream*, cream powder*);

Category c. Milk and milk products other than the above (e.g. milk concentrates, buttermilk, milk powders*, milk proteins, whey powders*, lactose*).

* For further details, see relevant Codex standards.

The use of these raw materials shall be in conformance with the provisions below.

3.1.1 Processed cheese with minimum cheese content of 75%

Cheese (category a) constitutes the only type of permitted raw material, except that milk products rich in fat (category b) may be added for fat content standardization of the final product.

3.1.2 Processed cheese with minimum cheese content of 51%

Cheese (category a) constitutes at least 51% of the total raw materials (categories a, b and c) on a dry matter basis in the final product.

3.1.3 Processed cheese designated with the qualifier “spreadable”

Cheese (category a) constitutes the largest among the three categories a, b and c.

However, for spreadable processed cheese with fat in dry matter (FDM) >45%, cheese constitutes at least 30% of the total raw materials (a, b and c) on a dry matter basis in the final product.

3 It is recognized that emulsifying salts do not function directly as emulsifiers.

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3.1.4 Named Variety(ies) Process(ed) Cheese(s)

(i) The cheese variety(ies) referenced in the name constitutes at least 51% of the ingoing cheese(s) (category a) on a dry matter basis in the final product.

(ii) For strong-flavoured cheeses, such as matured blue-veined cheese, mould and bacterial surface-ripened cheese, or goat cheese(s), referred to in the name of process(ed) cheese a minimum percentage of the ingoing named-variety cheese(s) (category a) on a dry matter basis in the final product need not be specified.

3.2 Permitted ingredients4

- Sodium chloride, and potassium chloride as a salt substitute;

- Water;

- Vinegar;

- Lemon juice;

- Cultures of harmless bacteria and enzymes;

- Nutrients where allowed in accordance with the General Principles for the Addition of Essential Nutrients to Foods (CAC/GL 9-1987).

3.3 Composition

Fat in dry matter (FDM)

Minimum dry matter

Processed cheese

Processed cheese designated as "spreadable"

3.1.1 3.1.2 3.1.3

Equal to or above 50% 57% 50% 40%

Equal to or above 30% 34% 34% 30%

Below 30% 29% 29% 25%

4. FOOD ADDITIVES

Only those functional classes indicated in the table below may be used for the product categories specified. Within each class, and where permitted according to the table, only those individual additives listed may be used and only within the limits specified.

Functional Class Processed cheese

(51%)

Processed cheese

(75%)

Processed cheese designated as “spreadable”

3.1.3

Colours X X X

Emulsifying Salts X X X

Acidity Regulators X X X

Preservatives X X X

Emulsifiers X X X

Stabilizers1 X

3 X

3 X

Thickeners1 [X] - X

Anticaking Agents2 X X -

(1) Usage to be in compliance with the definition of milk product (2.2 of the General Standard for Use of Dairy Terms (CODEX STAN 206-1999)).

(2) For the surface treatment of sliced and shredded products, only.

(3) In the case of processed cheeses with stringy texture, stabilisers may be used.

X The use of additives belonging to the class is technologically justified.

- The use of additives belonging to the class is not technologically justified.

4 It is recognized that milk products, including processed cheese, may be mixed with flavouring ingredients and/or other

characterizing ingredients, the resulting food being named in accordance with the General Standard for Use of Dairy Terms (CODEX STAN 206-1999) and the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).

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[The following table was not discussed by the PWG.]

INS No. Additive Name Max. level

Colours

101i,ii Riboflavins 300 mg/kg

140 Chlorophyll 15 mg/kg } used singly or } in combination 141i, ii Chlorophylls, Copper Complexes 15 mg/kg

160a (i) Beta-Carotene (Synthetic) 25 mg/kg

160a (ii) Carotenes (Vegetable); Natural Extracts 600 mg/kg

160b Annatto Extracts 15 mg/kg Calculated as bixin

160c(ii)3 Paprika extract

5 40 mg/kg

3

Calculated as carotenoids (Capsanthin/ Capsorubin)

160e beta-Apo-8'-Carotenal 35 mg/kg

160f beta-Apo-8'-Carotenoic Acid, methyl and ethyl esters 35 mg/kg

Emulsifying (or Melting) Salts

325 Sodium Lactate GMP

326 Potassium Lactate GMP

327 Calcium Lactate GMP

331i-iii Sodium Dihydrogen Citrate; Disodium Citrate

6;

Trisodium Citrate GMP

332i,ii Potassium Citrates GMP

333 Calcium Citrates GMP

334 Tartaric Acid (L(+)-)

34,900 mg/kg

}

} singly or in } combination

}

335i,ii Monosodium Tartrate; Disodium Tartrate

336i,ii Monopotassium Tartrate; Dipotassium Tartrate

337 Potassium Sodium Tartrate

338 Orthophosphoric Acid

9,000 mg/kg

}

} } } } }

}

}

} singly } or in combination } expressed as P

}

}

}

}

}

339i-iii Sodium Dihydrogen Phosphate; Disodium Hydrogen Phosphate; Trisodium Phosphate

340i-iii Potassium Dihydrogen Phosphate; Dipotassium Hydrogen Phosphate; Tripotassium Phosphate

341i-iii Calcium Dihydrogen Phosphate; Calcium Hydrogen Phosphate; Tricalcium Phosphate

343i,ii Monomagnesium Phosphate; Dimagnesium Orthophosphate

450i-vii

Disodium Diphosphate; Trisodium Diphosphate; Tetrasodium Diphosphate; Dipotassium Diphosphate

7;

Tetrapotassium Diphosphate; Dicalcium Diphosphate; Calcium Dihydrogen Diphosphate

451i,ii Pentasodium Triphosphate; Pentapotassium Triphosphate

452i,ii,iv,v Sodium Polyphosphates, Glassy; Potassium Polyphosphate; Calcium Polyphosphate; Ammonium Polyphosphate

380 Triammonium citrate GMP

Acidity Regulators

170i Calcium Carbonate GMP

260 Acetic Acid, Glacial GMP

261 Potassium Acetate GMP

262i Sodium Acetate GMP

263 Calcium Acetate GMP

270 Lactic Acid GMP

5 INS 160c(ii), Paprika extract, is included based on the decision at CCFA 2015 to request for comments/proposals on

uses and use levels of paprika extracts for inclusion in Table 1 and 2 of the GSFA – the levels justified in processed cheese have yet to be confirmed – that shown in the table above is an indication only of such a level.

6 Subject to JECFA approval for processed cheese

7 Subject to JECFA approval for processed cheese

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INS No. Additive Name Max. level

296 Malic Acid (DL-) GMP

297 Fumaric Acid GMP

330 Citric Acid GMP

338 Orthophosphoric Acid 2,200 mg/kg expressed as P

500 Sodium carbonate GMP

575 Glucono delta-Lactone GMP

Preservatives

200 Sorbic Acid

2,000 mg/kg

} singly or in } combination } expressed as } sorbic acid

201 Sodium Sorbate

202 Potassium Sorbate

203 Calcium Sorbate

280 Propionic Acid GMP

281 Sodium Propionate GMP

282 Calcium Propionate GMP

283 Potassium Propionate GMP

234 Nisin 12.5 mg/kg

301 Sodium Ascorbate GMP

302 Calcium Ascorbate GMP

1105 Lysozyme Hydrochloride GMP

Anticaking Agents

460i Microcrystalline Cellulose GMP

460ii Powdered Cellulose GMP

500i Sodium carbonate GMP

551 Silicon Dioxide (Amorphous)

10 g/kg

}

} Used singly } or in combination } expressed as SiO2

552 Calcium Silicate

553i Magnesium Silicate (Synthetic)

553iii Talc

Emulsifiers

322 Lecithins GMP

471 Mono- and Diglycerides of fatty acids GMP

472a Acetic and Fatty Acid Esters of Glycerol GMP

472b Lactic and Fatty Acid Esters of Glycerol GMP

472c Citric and Fatty Acid Esters of Glycerol GMP

472e Diacetyltartaric and Fatty Acid Esters of Glycerol 10,000 mg/kg

472f Tartaric, Acetic and Fatty Acid Esters of Glycerol (Mixed)

GMP

473 Sucrose Esters of Fatty Acids 10,000 mg/kg

476 Polyglycerol Esters of Interesterified Ricinoleic Acid 5,000 mg/kg

Stabilizers

401 Sodium Alginate GMP

402 Potassium Alginate GMP

403 Ammonium Alginate GMP

404 Calcium Alginate GMP

406 Agar GMP

407 Carrageenan GMP

410 Carob Bean Gum GMP

412 Guar Gum GMP

413 Tragacanth Gum GMP

414 Gum Arabic GMP

415 Xanthan Gum GMP

416 Karaya gum GMP

417 Tara Gum GMP

424 Curdlan GMP

418 Gellan Gum GMP

440 Pectins (Amidated and Non-amidated) GMP

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INS No. Additive Name Max. level

461 Methyl Cellulose GMP

466 Sodium Carboxymethyl Cellulose GMP

1400 Dextrins White and yellow, Roasted Starch GMP

1401 Acid Treated Starch GMP

1402 Alkaline Treated Starch GMP

1403 Bleached Starch GMP

1404 Oxidised Starch GMP

1405 Enzyme Treated Starch GMP

1410 Monostarch Phosphate GMP

1412 Distarch Phosphate GMP

1413 Phosphated Distarch Phosphate GMP

1414 Acetylated Distarch Phosphate GMP

1420 Starch Acetate esterified with Acetic Anhydrate GMP

1421 Starch Acetate esterified with Vinyl Acetate GMP

1422 Acetylated Distarch Adipate GMP

1440 Hydroxypropyl Starch GMP

1442 Hydroxypropyl Distarch Phosphate GMP

1450 Starch Sodium Octenyl Succinate GMP

5. PROCESSING AIDS

The processing aids used in products covered by this standard shall comply with the Guidelines on Substances used as Processing Aids (CAC/GL 75-2010).

6. CONTAMINANTS

The products covered by this Standard shall comply with the Maximum Levels for contaminants that are specified for the products in the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

The milk used in the manufacture of the products covered by this Standard should comply with the maximum levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995) and with the maximum residue limits for veterinary drug residues and pesticides established for milk by the Codex Alimentarius Commission.

7. HYGIENE

It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for Milk and Milk Products (CAC/RCP 57-2004) and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CAC/GL 21-1997).

8. LABELLING

In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999) and Guidelines for the Use of Nutrition and Health Claims (CAC/GL 23-1997), the following specific provisions apply:

8.1 Name of the food

8.1.1 The name of the food shall be “Process Cheese” or “Processed Cheese”.

The name of the food shall be qualified by the term “spreadable” when the relevant provisions of section 3.1.3 apply.

In the case of named variety(ies) processed cheeses covered by section 3.1.1 or 3.1.2, the name of the food shall be “Process(ed) ________”, or “________ Process(ed) Cheese”, the blank being filled with the variety name(s) as appropriate in accordance with Sections 2 and 3.1.4 of this Standard.

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The name of the food shall be qualified by the term “stringy” if stabilizers are added to obtain a texture that exhibits stringy and chewy characteristics when the product is heated.

8.2 Declaration of milk fat content

The milk fat content shall be declared in a manner found acceptable in the country of sale to the final consumer, either (i) as a percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as quantified in the label provided that the number of servings is stated.

8.3 Declaration of cheese content

In the case of products covered by section 3.1.2 or 3.1.3, the ingoing percentage of cheese in the formulation (m/m) shall be declared.

In the case of products covered by section 3.1.4, the ingoing percentage of the referenced named variety(ies) cheese(s) in the formulation (m/m) shall be declared.

8.4 Declaration of milk protein content

If the consumer would be misled by the omission, the milk protein content shall be declared in a manner acceptable in the country of sale, either as (i) a percentage by mass, or (ii) grams per serving as quantified in the label provided the number of servings is stated.

8.5 Labelling of non-retail containers

Information required in Section 8 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and the address of the manufacturer or packer shall appear on the container, and in the absence of such a container on the processed cheeses themselves. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

9. METHODS OF ANALYSIS AND SAMPLING

[The following tables were not discussed by the PWG.]

9.1 Methods of analysis

Provision Method Principle Note Type Comment

[milk]Fat Depending on lactose, starch and dextrin contents:

ISO 1735|IDF 5

or

ISO 8262-3|IDF 124-3

(higher carbohydrate contents >5% m/m and/or extreme inhomogeneity).

Gravimetry (Schmid-Bondzynski-Ratzlaff)

Gravimetry (Weibull-Berntrop)

Use ISO 1735|IDF 5 unless product is not covered by the scope of the method. In that case, use ISO 8262-3|IDF 124-3.

I Processed cheese is within the scope of ISO 1735|IDF 5.

Collaborative study results include data for processed cheese.

Processed cheese is within the scope of ISO 8262-3|IDF 124-3.

However, collaborative study results do not include data for processed cheese.

[milk] Protein

ISO 8968-1|IDF 20-1

Titrimetry (Kjeldahl)

This method measures total protein and does not specifically measure milk protein if nitrogen of other origin is present.

I Processed cheese is within the scope of the method. Collaborative study results include validation data for cheese, not for processed cheese.

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Provision Method Principle Note Type Comment

Dry matter ISO 5534|IDF 4 + Corr 1:2013

Gravimetry, drying at 102°C

I Method is validated for processed cheese.

[Milk]fat in dry matter

When fat is measured by ISO 1735|IDF 5 or by ISO 8262-3|IDF 124-3 and dry matter is measured by ISO 5534|IDF 4, FDM may be obtained by calculation

I

Additional methods

Sodium chloride

ISO 5943|IDF 88 Potentiometry (determination of chloride, expressed as sodium chloride)

II The method is applicable to processed cheese containing more than 0.2 % (mass fraction) of chloride ion.

Added phosphate

ISO/TS 18083|IDF RM 51

Calculation from phosphorus content and nitrogen content

Expressed as phosphorus

Applicable to processed cheese derived from cheese varieties with a P/N ratio of 0.12 ± 0.02

IV

The cheese varieties Cheddar, Cheshire, Edam, Emmental, Gouda, Greyerzer (Gruyère), Hergards, Tilsiter, Samsø and Svecia generally have P/N ratios within the limits stated in the scope. A number of cheese varieties e.g. white mould cheeses, cheeses of the Munster type, most goat cheeses and different non-matured and matured cream cheeses may have lower P/N ratios. Limited amounts of milk or whey powder and ham can be present as optional ingredients without significantly changing the P/N ratio. In other cases, the applicability of the approach should be critically evaluated before use.

ISO 2962|IDF 33 Total phosphorus - Spectrophotometry

II Processed cheese is within the scope of the method. r and R values are listed with the method. Collaborative study results are not provided or referenced.

Citrate emulsifying agents and pH-controlling agents

ISO 12082|IDF 52 Calculation based on citric acid content and lactose content

Expressed as citric acid

Applicable to processed cheese and processed cheese products that contain no major ingredients with an appreciable content of citric acid, other than from milk powder or whey powder

IV

ISO/TS 2963|IDF/RM 34

Citric acid - Enzymatic determination

IV Processed cheese is within the scope of the method.

Available validation data are not fulfilling ISO 5725-2, therefore TS/RM.

Lactose ISO 5765-1/2|IDF 79-1/2

Lactose - Enzymatic method: Part 1 – Glucose moiety or Part 2 – Galactose moiety

II

9.2 Methods of sampling

PROVISION METHOD NOTE

Sampling ISO 707|IDF 50 General instructions for obtaining a

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sample from a bulk

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Appendix II

REPORT OF THE CCMMP PHYSICAL WORKING GROUP ON THE GENERAL STANDARD FOR PROCESSED CHEESE

1. The Physical Working Group (PWG) met in Montevideo, Uruguay, from 8 – 10 December 2015 and was chaired by Dr Steve Hathaway of New Zealand. 19 member countries, one member organisation and 2 observer organisations attended the PWG. The participants’ list is attached in the Annex.

2. The meeting was opened by Mr Martin Alvez, Counsellor, Ministry of Foreign Affairs, Uruguay, and was also addressed by Mr Enzo Benech, Vice-Minister for Agriculture, Livestock and Fisheries, Uruguay.

3. The PWG discussions were guided by the decision of the CAC38 and comments submitted in response to CL2015/22-MMP.

4. The PWG considered the draft as presented in CL2015/22-MMP and the proposals as prepared by the New Zealand secretariat (working paper on the draft general standard for processed cheese) and took into account all written comments submitted.

5. The report highlights only those sections of the draft standard that were amended.

Scope

6. The PWG amended the scope to clarify those products that are covered by the standard as opposed to those not covered.

Permitted ingredients

7. The PWG:

did not see the need to list any flavouring foods, such as spices, in the list of ingredients as the draft Standard was in principle for plain processed cheese and the use of spices and flavouring substances were, in any event, allowed for use as per the provisions of the General Standard for the Use of Dairy Terms and therefore agreed to insert a footnote to indicate this. This was in line with a similar approach taken for other milk product standards;

deleted the reference to safe and suitable processing aids on the basis that the use of these substances was covered by Guidelines on Substances used as Processing Aids (CAC/GL 75-2010) and made a reference to this under the heading “processing aids”.

Compositional issues of processed cheese

8. The PWG discussed two specific issues:

whether cheese constituted the single largest ingredient out of the three raw material categories listed in section 3.1 and what this would mean in terms of the cheese content of the final product;

the minimum cheese content level.

9. The PWG also considered inclusion of a table to differentiate and specify the dry matter contents in relation to fat in dry matter levels for processed cheese and spreadable processed cheese.

10. There was agreement that cheese should constitute the single largest ingredient among the 3 raw material categories (i.e. >33%), but delegations had divergent views on a numerical minimum level of cheese content. Proposals were put forward for 75% and 51%.

11. To make provision for these proposals (i.e. 75% and 51%), the PWG agreed to group processed cheese according to the raw material inputs and to place these groups in the section on raw materials (section 3.1) to capture the relationship between raw materials and the product composition. It was also agreed to incorporate further groups for processed cheeses designated as spreadable, and named-variety processed cheeses, in this section.

12. The PWG developed a co-dependence between raw material and composition provisions and the labelling section (declaration of cheese content and product naming).

Processed cheese designated with the qualifier “spreadable”

13. There was discussion on an appropriate minimum cheese content for this group of processed cheeses.

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14. Divergent views were expressed on the amount of cheese contained in these products with fat in dry matter content above 45%, with opinions ranging from those favouring 25% to 33%. The Chairperson reminded the PWG to keep in mind the mandate of Codex to facilitate international food trade while at the same time ensuring consumers are not misled.

15. France, as one of the members in favour of the 25% minimum cheese content, noted that many of these products within the scope of the draft Standard were already traded in the international market and there was need to recognize such products in the Standard. Nevertheless discussions on this category reflected the concerns with the low level of cheese in such products and the appropriateness of labelling these products as cheese. Products containing such low levels of cheese could be misleading to consumers who may be expecting a higher level of cheese content. Nonetheless there was recognition that it was considered necessary to address consumer concerns through specific labelling provisions.

16. Based on discussions, the PWG established a compromise level of 30%.

17. The Delegation of France did not support this decision.

Composition

18. In light of the discussion on raw material issues above, the PWG agreed to insert a table on compositional specifications in line with similar provisions under this section in other dairy standards.

Food additives

19. Much of the discussion focused on the technological justification for use of stabilizers and thickeners for the two groups of processed cheese (51% and 75%). There was divergent opinion on the need for these functional classes.

Stabilizers

20. There was support for the use of stabilizers in all three categories of processed cheese, recognizing its use in particular for stringy-textured processed cheese; UHT processed cheeses; and for spreadable processed cheese. The technological justification for this decision was that stabilizers bind cheese and other dairy ingredients and avoid water exudation. The Delegation of the United States of America was of the opinion that stabilizers should not be used when not technologically justified.

Thickeners

21. Members were divided on the use of thickeners for processed cheese 51% and it was retained in square brackets. It was agreed to exclude this functional class for use in processed cheese 75%; and for processed cheese designated as spreadable on the basis of a footnote recognizing that the usage should be in compliance with the definition of milk product (2.2 of the General Standard for the Use of Dairy Terms). The latter was based on the concern that usage of thickeners had the potential to displace dairy-based ingredients in the final product.

22. The Delegation of the European Union expressed the view that thickeners should be allowed in all categories of processed cheese including processed cheese 75% and did not support the decision taken by the PWG.

23. The PWG agreed that when comments were sought on the draft Standard, technological justification should be provided for the use of stabilizers and thickeners.

24. The PWG did not discuss the list of food additives that still needed to be developed and agreed that a proposal prepared by IDF would be included in the draft Standard and circulated for comments.

Labelling

25. The meeting agreed to relocate the reference to Guidelines for the Use of Nutrition and Health Claims (CAC/GL 23-1997) in the introductory paragraph to section 7.

26. In light of the elaboration of the different groups of processed cheeses described in section 3.1, the PWG took the following decisions:

27. Section 7.1 - provided clarity in naming of products covered under categories of processed cheeses described in sections 3.1.2, 3.1.3 and 3.1.4 (products described as spreadable, stringy and named-variety processed cheeses). The PWG recognized that further drafting was needed to clarify the naming of spreadable processed cheeses to reflect the three triggers for the mandatory labelling of spreadable processed cheeses (sections 3.1.3, 3.3 and 4).

28. The PWG agreed to a provision for mandatory quantitative declaration of the amount of the cheese variety referenced in the name.

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29. For strongly flavoured cheeses, the PWG did not see the need to specify any minimum percentage of the ingoing variety, but supported a mandatory declaration of the percentage of the named variety cheese.

30. The PWG agreed to mandatory declaration of the cheese content (section 7.3) for products falling within the product groups covered under sections 3.1.2, 3.1.3 and 3.1.4.

Methods of Analysis and Sampling

31. The PWG did not discuss this section and agreed that a proposal prepared by IDF would be included in the Standard and circulated for comments.

Conclusion

32. The PWG expressed its gratitude to the IDF for their technical support and contribution to the meeting

33. The Chair of the meeting also thanked all the participants for their contribution to the discussions.

34. The Chair also expressed his appreciation to the Government of Uruguay for their support and collaboration in co-hosting this meeting.

Next steps

35. The PWG was advised that the report of the meeting and the revised draft General Standard for Processed Cheese (see Appendix 2) would be circulated for comment to all members and observers of the Commission before the end of 2015.

36. Based on comments received, New Zealand, as host government of CCMMP, will prepare a further report and recommendations for consideration and comments by members and observers by the end of March 2016.

37. New Zealand will prepare a final report reflecting all views based on the comments received, and submit through the Codex Secretariat to the 39

th Session of the Commission (July 2016).

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ANNEX

LIST OF PARTICIPANTS LISTE DES PARTICIPANTS LISTA DE PARTICIPANTES

CHAIRPERSON – PRÉSIDENT – PRESIDENTE

Steve Hathaway Director

Food Science & Risk Assessment Ministry for Primary Industries

25 The Terrace Wellington

New Zealand Steve.hathaway@mpi.govt.nz

MEMBERS – MEMBRES – MIEMBROS

AUSTRIA – AUTRICHE

Mr Karl Schober Senior Officer Ministry of Agriculture, Forestry, Environment and Water Management Stubenring 12 Vienna Austria Karl.schober@bmlfuw.gv.at

BRAZIL - BRÉSIL - BRASIL

Mrs Milene Cé Official Veterinarian Ministry of Agriculture AV Loureiro Da Silva 515/706 – Centro Porto Alegre/RS 90010-420 Brazil Milene.ce@agricultura.gov.br Mr Sergio Bajaluk Official Veterinarian Ministry of Agriculture Rua Dos Atiradores, 71 Pomerode-SC 89107-000 Brazil Sergio.bajaluk@agricultura.gov.br Mrs Cristina Mosquim Technical of Regulatory Affairs Viva Lacteos Setor hoteleiro Sul Qd.6, Conj.A,Bl.C.Salas 224/225 Complexo empresarial Brasil 21 Brasilia DF-CEP 70.316-109 Brazil cristina@vivalacteos.org.br

CANADA - CANADÁ

Mrs Kathy Twardek National Manager Canadian Food Inspection Agency 1400 Merivale Road Tower 1 Floor 6, Room 321 Ottawa kathy.twardek@inspection.gc.ca

Miss Jennifer Miner A/National Manager Canadian Food Inspection Agency 1400 Merivale Road Tower 1 Floor 6, Room 321 Ottawa Jennifer.miner@inspection.gc.ca

CHILE – CHILI

Mr Diego Varela Codex Focal Point ACHIPIA Nueva York 17 piso 4 Santiago Chile Diego.varela@achipia.gob.cl Mr Víctor Esnaola Sectorialista lechero ODEPA Teatinos 40 piso 8 Santiago Chile vesnaola@odepa.gob.cl

COLOMBIA - COLOMBIE

Mr Alvaro Alejandro Gómez Consejero Embajada de Colombia Dr. José Scoseria 2815 Montevideo Uruguay alvaro.gomez@cancilleria.gov.co

COSTA RICA

Arnoldo Herrera Embajador Embajador de Costa Rica Uruguay Roque Graseras 740 Montevideo 11300 Uruguay embarica@adinet.com.uy

DENMARK - DANEMARK – DINAMARCA

Mr Claus Heggum Technical Adviser Danish Veterinary and Food Administration Agro Food Park 13 Aarhus N Denmark chg@lf.dk

mailto:Steve.hathaway@mpi.govt.nzmailto:Karl.schober@bmlfuw.gv.atmailto:Milene.ce@agricultura.gov.brmailto:Sergio.bajaluk@agricultura.gov.brmailto:cristina@vivalacteos.org.brmailto:Wassim.khoury@inspection.gc.camailto:Jennifer.miner@inspection.gc.camailto:Diego.varela@achipia.gob.clmailto:vesnaola@odepa.gob.clmailto:alvaro.gomez@cancilleria.gov.comailto:embarica@adinet.com.uymailto:chg@lf.dk

CL 2015/34-MMP 14

DOMINICAN REPUBLIC RÉPUBLIQUE DOMINICAINE REPÚBLICA DOMINICANA

Mrs Yuderky Perez CONALECHE Autopista 30 de mayo Ciudad Ganadera Santo Domingo 10116 Dominican Republic conaleche@conaleche.gov.do Félix Aquino Encargado de la Unidad de Riesgos en Lácteos y Derivados Ministerio de Salud Pública Ave. Dr. Hector Romero Hernández Esq. Tiradentes, Ensanche La Fe Santo Domingo 10514 Dominican Republic indocal@indocal.com

EUROPEAN UNION - UNION EUROPÉENNE - UNIÓN EUROPEA

Marco Castellina Policy Officer European Commission Rue Froissart 101 02/054 Brussels 1049 Belgium Marco.castellina@ec.europa.eu

FRANCE - FRANCIA

Ms Jennifer Huet Project Manager French Dairy Interbranch Organisation 42, rue de Chateaudun Paris Cedex 9 France jhuet@cniel.com Mr René Quirin Deputy Agricultural Regional Advisor French Embassy in Brazil SES – Avenida das Nações Lote 04, Quadra 801 Brasilia, DF 70404-900 Brasil Rene.quirin@dgtresor.gouv.fr Mr Alain Galaup First Counsellor French Embassy in Uruguay Av. Uruguay 853 Montevideo 11100 Uruguay Alain.galaup@diplomatie.gouv.fr Mr Benoit Delaplace Commercial Attaché French Embassy Uruguay Av. Uruguay 853 Montevideo 11100 Uruguay Benoit.delaplace@diplomatie.gouv.fr

GERMANY - ALLEMAGNE - ALEMANIA

Dr Christian Busse Assistant Head of Division Federal Ministry of Food and Agriculture Rochusstrabe 1 Bonn Germany 432@bmel.bund.de Mr Konrad Hauber Manager Hochland SE Kemptener Strasse 17 Heimenkirch 88178 Germany Konrad.hauber@hochland.com Dr Joerg Rieke Executive Director Assn of the German Dairy Industry Jaegerstr. 51 Berlin 10117 Germany rieke@milchindustrie.de

GUATEMALA

Gustavo Abadia First Secretary and Primer and Consul Guatemala Embassy Uruguay Costa Rica 1538 Montevideo - Uruguay balam2754@yahoo.com.mx

IRELAND - IRLANDE – IRLANDA

Michael Keane Dairy Produce Inspector Department of Agriculture 40 Liscarrig Drive, Caherslee Tralee, Co. Kerry Ireland MichaelJ.Keane@agriculture.gov.ie

JAPAN – JAPON –JAPÓN

Mr Osamu Suganuma Japanese National Committee of IDF Nyugyo-Kaikan 1-14-19 Kudan-kita Chjyoda-ku Tokyo Japan idfjapan@rapid.ocn.ne.jp Mr Hiroshi Kondo Japanese National Committee of IDF Nyugyo-Kaikan 1-14-19 Kudan-kita, Chjyoda-ku Tokyo Japan idfjapan@rapid.ocn.ne.jp

MEXICO - MEXIQUE – MÉXICO

Mrs Martha Albarran Subdirectora de Produccion de Lacteos SAGARPA Mexico City Mexico dic.dgg@sagarpa.gob.mx

mailto:conaleche@conaleche.gov.domailto:indocal@indocal.commailto:Marco.castellina@ec.europa.eumailto:jhuet@cniel.commailto:Rene.quirin@dgtresor.gouv.frmailto:Alain.galaup@diplomatie.gouv.frmailto:Benoit.delaplace@diplomatie.gouv.frmailto:432@bmel.bund.demailto:Konrad.hauber@hochland.commailto:rieke@milchindustrie.demailto:balam2754@yahoo.com.mxmailto:MichaelJ.Keane@agriculture.gov.iemailto:idfjapan@rapid.ocn.ne.jpmailto:idfjapan@rapid.ocn.ne.jpmailto:dic.dgg@sagarpa.gob.mx

CL 2015/34-MMP 15

NETHERLANDS - PAYS-BAS - PAÍSES BAJOS

Mr Bart Vrolijk Agricultural Counselor Netherlands Embassy Olga Colsetini 831 Buenos Aires C1107CDC Argentina BUE-LNV@MINBUZA.NL

PARAGUAY

Mr Raul Cano Ricciardi Minister Paraguay Embassy in Uruguay Bulevar Artigas 434 esq. Luis de la Torre uruguayembaparsc@mre.gov.py Montevideo Uruguay

SWITZERLAND - SUISSE – SUIZA

Mr Mark Stauber Head Food Hygiene Federal Food Safety and Veterinary Office Schwarzenburgstrasse 155 3003 Bern Switzerland Mark.stauber@blv.admin.ch

UNITED KINGDOM – ROYAUME-UNI – REINO UNIDO

Mrs Bobbie Warwick Food Policy Advisor DEFRA Area 1A, DEFRA Nobel House 17 Smith Square London SW15 2BN England Bobbie.warwick@defra.gsi.gov.uk

UNITED STATES OF AMERICA ÉTATS-UNIS D’AMÉRIQUE ESTADOS UNIDOS DE AMÉRICA

Mr Chris Thompson Acting Branch Chief Dairy Standardization Branch US Department of Agriculture 1400 Independence Ave, SW Washington DC 20250 Christopher.d.Thompson@ams.usda.gov Mr John Allan Vice President Regulatory Affairs & International Standards International Dairy Foods Association 1250 H St. NW, Suite 900 Washington DC 20005 jallen@idfa.org Mr Kenneth Lowery International Issues Analyst US Codex Office 1400 Independence Ave, SW Washington DC 20250 Kenneth.lowery@fsis.usda.gov

Mr Robert Byrne Director Industry & Regulatory Affairs Schreiber Foods Inc 400 N Washington Street Green Bay WI 54301 Rob.byrne@schreiberfoods.com

URUGUAY

Mr Federico Lage Third Secretary Ministry of Foreign Affairs Colonia 1206 Montevideo 11100 Uruguay federico.lage@mrree.gub.uy Mrs Maria Cecilia Da Silva Veterinary Advisory Dairy Products Health Control Department Ministry of Livestock, Agriculture and Fisheries Route 8 KM 17 Montevideo Uruguay mdasilva@mgap.gub.uy Mrs Daniela Escobar Gianni Senior Researcher Laboratorio Tecnológico del Uruguay Av. Italia 6201 Montevideo 11500 Uruguay descobar@latu.org.uy Mrs Karina Salvo Laboratorio Tecnológico del Uruguay Av. Italia 6201 Montevideo 11500 Uruguay ksalvo@latu.org.uy Mr Aldo Ibarra Asesor Privado Cámara de Industria Láctea Sta Mόnica 2261 Montevideo 11500 Uruguay alibarra04@gmail.com Dr Oscar Gonzalez Asesor Privado Cámara de Industria Láctea Magallanes 1871 Montevideo 11500 Uruguay ogonzalez@conaprole.com.uy

INTERNATIONAL NON-GOVERNMENTAL ORGANIZATIONS - ORGANISATIONS NON-GOUVERNEMENTALES INTERNATIONALES - ORGANIZACIONES NO GUBERNAMENTALES INTERNACIONALES

INTERNATIONAL DAIRY FEDERATION

Keith Johnston Principal Research Technologist Fonterra Private Bag 11029 Palmerston North New Zealand Keith.johnston@fonterra.com

mailto:BUE-LNV@MINBUZA.NLmailto:uruguayembaparsc@mre.gov.pymailto:.stauber@blv.admin.chmailto:Bobbie.warwick@defra.gsi.gov.ukmailto:Christopher.d.Thompson@ams.usda.govmailto:jallen@idfa.orgmailto:Kenneth.lowery@fsis.usda.govmailto:Rob.byrne@schreiberfoods.commailto:federico.lage@mrree.gub.uymailto:mdasilva@mgap.gub.uymailto:descobar@latu.org.uymailto:ksalvo@latu.org.uymailto:alibarra04@gmail.commailto:ogonzalez@conaprole.com.uymailto:Keith.johnston@fonterra.com

CL 2015/34-MMP 16

Aurélie Dubois-Lozier Technical Manager International Dairy Federation Boulevard Auguste Reyers 70B Brussels 1030 Belgium adubois@fil-idf.org

INTER AMERICAN INSTITUTE FOR COOPERATION IN AGRICULTURE

Mrs Maria Alejandra Bentancur Pena Project Management Specialist Inter-American Institute for Cooperation on Agriculture Luis P. Piera 1992 Edificio MERCOSUR Montevideo 11200 Uruguay Alejandra.bentancur@iica.int

CODEX SECRETARIAT - SECRÉTARIAT DU CODEX -SECRETARÍA DEL CODEX

Ms Verna Carolissen Codex Secretariat Food Standards Officer FAO Verna.Carolissen@fao.org

CCMMP SECRETARIAT – SECRÉTARIAT DU CCMMP -SECRETARÍA DEL CCMMP

Raj Rajasekar Ministry for Primary Industries 25 The Terrace Wellington 6140 New Zealand raj.rajasekar@mpi.govt.nz

mailto:lrycken@fil-idf.orgmailto:Alejandra.bentancur@iica.intmailto:Verna.Carolissen@fao.orgmailto:raj.rajasekar@mpi.govt.nz

CL 2015/34-MMP 17

ANNEX

GENERAL GUIDANCE FOR THE PROVISION OF COMMENTS

In order to facilitate the compilation and prepare a more useful comments’ document, Members and Observers, which are not yet doing so, are requested to provide their comments under the following headings:

(i) General Comments

(ii) Specific Comments

Specific comments should include a reference to the relevant section and/or paragraph of the document that the comments refer to.

When changes are proposed to specific paragraphs, Members and Observers are requested to provide their proposal for amendments accompanied by the related rationale. New texts should be presented in underlined/bold font and deletion in strikethrough font.

In order to facilitate the work of the Secretariats to compile comments, Members and Observers are requested to refrain from using colour font/shading as documents are printed in black and white and from using track change mode, which might be lost when comments are copied/pasted into a consolidated document.

In order to reduce the translation work and save paper, Members and Observers are requested not to reproduce the complete document but only those parts of the texts for which any change and/or amendments is proposed.